Vegetables In Ginger Garlic Sauce With Sesame Seeds Recipe
Ingredients
| 1 small carrot parboiled & cut into round slices | ||
| 1/4 of a small cauliflower or broccoli cut into small flat florets and parboiled | ||
| 1 small onion cut into 4 pieces and separated | ||
| 4-5 button mushrooms or dried mushrooms | ||
| 4-6 baby corns | ||
| 1 capsicum cut into 1/2" cubes | ||
| 50 gm cabbage cut into 1" squares | ||
| Garlic | 10 Gram, crushed (SAUCE) | |
| Ginger paste | 1 Tablespoon (SAUCE) | |
| Tomato ketchup | 2 Tablespoon (SAUCE) | |
| 1 tsp soya sauce | ||
| Vinegar | 2 Teaspoon (SAUCE) | |
| Oil | 3 Tablespoon (SAUCE) | |
| Pepper white | 1/2 Teaspoon (SAUCE) | |
| Salt | 1/2 Teaspoon (SAUCE) | |
| Sugar | 1/4 Teaspoon (SAUCE) | |
| 1 1/2 tbsp cornflour mixed with 1 cup water | ||
| Sesame seeds | 1 Tablespoon (SAUCE) | |
Directions
To parboil vegetables, boil 4 cups water with 1/2 tsp salt.
Peel the carrot and drop the whole carrot and cauliflower florets in boiling water.
Let them boil for 2-3 minutes.
Remove from water.
Cut carrots into 1/4" thick round slices.
Cut capsicum into 1/2" pieces.
Trim mushrooms, cut onions into fours and separate the slices.
Dissolve cornflour in 1 cup water and keep aside.
Heat 1 1/2 tbsp oil in a kadhai.
Reduce heat and add ginger and 1/2 of garlic paste.
Fry till changes colour.
Add baby corns, carrots, cauliflower, onion and mushrooms.
Stir for 4-5 minutes.
Add capsicum.
Add salt and pepper.
Mix and remove the vegetables.
Keep aside.
In the same kadhai heat 1 tbsp oil.
Add sesame seeds, wait till golden.
Add the left over garlic, stir till it changes colour.
Reduce heat.
Add cornflour paste and cook stirring continuously till sauce turns thick.
At serving time mix in stir fried vegetables and serve immediately.
Peel the carrot and drop the whole carrot and cauliflower florets in boiling water.
Let them boil for 2-3 minutes.
Remove from water.
Cut carrots into 1/4" thick round slices.
Cut capsicum into 1/2" pieces.
Trim mushrooms, cut onions into fours and separate the slices.
Dissolve cornflour in 1 cup water and keep aside.
Heat 1 1/2 tbsp oil in a kadhai.
Reduce heat and add ginger and 1/2 of garlic paste.
Fry till changes colour.
Add baby corns, carrots, cauliflower, onion and mushrooms.
Stir for 4-5 minutes.
Add capsicum.
Add salt and pepper.
Mix and remove the vegetables.
Keep aside.
In the same kadhai heat 1 tbsp oil.
Add sesame seeds, wait till golden.
Add the left over garlic, stir till it changes colour.
Reduce heat.
Add cornflour paste and cook stirring continuously till sauce turns thick.
At serving time mix in stir fried vegetables and serve immediately.
Chef
